If you’re one of my regular followers of Efthimiou’s Kitchen, you’re in the right place! A lot has been going on in our lives (when is it not?), and one of those things is the rebranding of my blog! I’ve been thinking about it and working on it for months. If you are thinking about starting a food blog, email me—I have lists of names for you.

For those of you who have been wondering why you saw so many pictures of pie earlier this week on your social media accounts: March 14 represents the first few numbers of numerical Pi—3.14. So a national holiday is born, a day devoted (in the food world) especially for Pie!

Pasta is one of the easiest and quickest things to make when you’re in a bind for ingredients, and there is always at least one half eaten box of pasta in the pantry. This sauce is inspired by my “inspiration-less” nights when we just need some form of food in our bellies, and I don’t have any creative juices left. This is a meal that’s quick, easy, and simply delicious!

For now, I’ve been taking it easy in the cooking department. Easy and quick are my main goals these days! So here is one of my fav breakfasts growing up–just a little fancy because I made my own bread. (seriously the easiest bread in the world…you can make it right now.) Some people call this Egg in a Hole or Toad in a Hole (which I don’t really get the second one) but we call it Egg in the Basket in my house.

Molly on the Range is a great book for the home cook (or any cook) looking to push new boundaries in accessible ways. Or, this book is also just a great read and source of entertainment as if it were a novel. [I read most of this book out loud to my husband on a car trip…he kept asking me to read more!]

This post isn’t meant to be particularly serious, and in fact is supposed to be fun! I want to share with you some of my kitchen catastrophes in the hopes that you get to know me a little bit better, and maybe it will boost your own confidence in the kitchen:)

Now my version doesn’t resemble the “traditional” tostada (no refried beans here); but it takes the building principles (a sauce on the bottom, meat, and fresh toppings) and transforms them into a new creation.

When I was young, I remember watching food network daytime shows (not at my house because we didn’t have cable) and writing down recipes as fast as I could during the episodes. There was no DVR or any way to rewind at the time, so if I missed an ingredient, well, I just guessed.

They are perfectly light and delicate, fragrant and romantic. Chamomile is not usually my cup of tea–I prefer “tea, Earl grey, hot”–but the herb provides the perfect spice and floral fragrance to these little, light cakes.